Melt the butter in a stock pot over medium heat. Add in the flour and mix to make a roux.

Slowly add in the half and half, stirring while you add it in.

Next add in the milk, potatoes, cream of potato soup, the juice from the canned clams, black pepper, salt, and garlic powder. Stir to combine.

Bring the soup to a simmer then reduce the heat to low and cover, stirring occasionally, for 30 minutes.   Make sure to check on the soup as you do not want it boiling.

Ten minutes before serving the soup add the canned clams to the soup and remove the lid.  Stir and heat the clams in the soup.

Chop the bacon and add to a small saute pan. Saute for 5-7 minutes, stirring occasionally, until the bacon has browned. Remove to a paper towel lined plate.

Serve the soup in bowls and top with bacon and green onions.